Every once in a while I stumble across a meal idea that (a) doesn’t involve 2 hours and 20 dishes, (b) I like, (c) my children will consume more than one bite of before declaring the dish unfit to eat and filling up on yogurt and crackers. These are the unicorns of the meal plan world, and I cherish them.
Chili and cornbread pancakes are one of these unicorns. I have seen variations of chili and cornbread waffles, but alas, I do not own a waffle iron. With a small kitchen, one must prioritize. The iced tea maker and crock pots made the cut. A waffle iron did not.
This recipe is a perfect weeknight meal, coming together with ingredients you likely already have in your pantry in about 20 minutes.
A mommy pro-tip: Let your little ones do the assembly themselves. My son refuses to eat these unless he gets to scoop the chili himself. I just serve up a little plastic bowl of chili, and he is a happy camper!Print
- 1 8.5-ounce box Jiffy corn muffin mix
- 2 eggs
- 1/3 cup milk
- 1 14.5-ounce can chili ready diced tomatoes
- 1 15.5-ounce can kidney beans, drained
- 1 15.5-ounce can black beans, drained
- 1 tsp minced garlic
- 1 tsp chili powder ((optional))
- shredded cheddar cheese
- In a medium bowl, combine corn muffin mix, eggs, and milk. Set aside.
- In a saucepan over medium heat, combine tomatoes, beans, garlic, and chili powder. Bring to a simmer, and reduce heat to low.
- Heat a large frying pan or griddle over medium heat. Spray with nonstick cooking spray or oil. Pour 1/4 of the corn muffin mixture into the skillet. After 2-3 minutes, when bubbles begin to form on the top of the batter, flip the pancake. Brown on the other side.
- Serve hot, topped with chili and shredded cheddar cheese.